Prep Time: 5 minutes

Ingredients

• 1 ¾ cups corn, (fresh cooked, frozen or canned and drained)
• 3 small tomatoes, diced (1 1/2 cups)
• ⅓ cup fat-free Italian salad dressing
• ¼ cup minced fresh basil

Directions

1. Combine all ingredients in a medium bowl.
2. Serve at room temperature or chilled.
3. Refrigerate leftovers within 2 hours.

Notes

• One large ear of corn makes about 1 cup of cut corn.
• Try cilantro instead of basil. Add chopped green or red peppers or zucchini.
• Serve this salad as a side dish or use as a filling for tacos, burritos or wraps.
• No basil? Try chopped cilantro.
• Make your own nonfat salad dressing by placing the ingredients below in a jar. Cover jar and shake well before adding to salad:

Dressing

• 5 Tablespoons apple juice
• 2 Tablespoons wine or cider vinegar
• 1 Tablespoon lemon juice
• 1 garlic clove, minced or 1/4 teaspoon garlic powder
• 1/2 teaspoon each: onion powder, dried basil and dried oregano
• 1/8 teaspoon salt and pepper
• 1/8 teaspoon brown or yellow mustard

 Photo & Recipe Source: https://www.foodhero.org/recipes/corn-tomato-salad